Ciabatta bread was born in Italy an airy, rustic white bread made with just flour, water, salt, and yeast. Part of what makes ciabatta so special is its high-hydration dough, which creates that beautiful open crumb, chewy texture, and crisp crust. I bake it every single week, and my kids devour it especially warm out of the oven with soft butter.
I’ve been making ciabatta for as long as I’ve been perfecting our 72-hour pizza dough, and because I make dough at least twice a week, I often end up with extras in the fridge. After about day seven, pizza dough starts to lose a bit of strength but that’s exactly when ciabatta saves the day. We transform old dough into Ciabatta bread, it's a ritual.
This recipe was born from those leftover dough experiments, and over time, I’ve dialed it in so it works perfectly with fresh dough, too. Whether you’ve got extra pizza dough hanging around or want to make ciabatta completely from scratch, this guide and recipe walk you through everything step by step.
Pro Tip: Why Ciabatta Needs High Hydration
Ciabatta dough typically ranges between 70–80% hydration, meaning there’s a lot more water compared to traditional breads. That extra water:
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Creates those large, irregular holes inside the loaf
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Makes the crumb soft and airy
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Helps the crust bake up thin and crisp
It might feel sticky to handle, but trust me that’s exactly what makes ciabatta magical.
Quick Ciabatta Dough (Makes 3 loaves)
No leftover dough? Use this simple formula.
Ingredients
- 500 g bread or all-purpose flour
- 400 g water (80% hydration), room temp
- 10 g fine sea salt
- 2 g instant yeast
Instructions
- Mix: Combine flour, yeast, salt, and water until no dry bits remain. Cover and rest 30 minutes.
- Strengthen: Do 3 sets of stretch-and-folds every 30 minutes.
- Bulk ferment: 12–18 hours at room temp until bubbly and roughly doubled.
- Preheat: Heat oven to 500°F with a Baking Steel inside.
- Shape: Gently turn dough onto a floured surface. Handle lightly to preserve gas. Divide into two rectangles and give each a gentle stretch.
- Bake: Transfer on parchment to the hot steel and bake 18–20 minutes until deep golden and crisp. Cool on a rack.
Scaling up? Make extra loaves or stash dough for later with precise baker’s percents.
Use the Dough CalculatorPro Tips for Perfect Ciabatta
- Hydration drives the holes: 75–80% hydration gives you that open crumb.
- Be gentle: Don’t knock out the gas. Minimal handling = maximal airy crumb.
- Heat matters: A preheated Baking Steel boosts oven spring and crust.
- Store smart: Ferment and stash dough in a lidded container like our Baking Steel Dough Container.
- Freezing dough: Yes, you can freeze it. Here’s the full guide on how to freeze dough.
Watch: Ciabatta, Step by Step
Ciabatta Bread FAQ
Can I use leftover pizza dough?
Absolutely. Let it warm up 1–2 hours, handle gently, shape into rectangles, and bake hot on a steel.
Why is my ciabatta dense?
Usually low hydration or under-proofing. Aim for 75–80% hydration and a well-fermented, bubbly dough. Handle softly.
Do I need a Baking Steel?
Not required, but if you want that blistered, bakery-style crust, a Baking Steel makes a big difference.
Can I freeze ciabatta dough?
Yes. Lightly oil, wrap or containerize, and freeze up to 3 months. Thaw in the fridge overnight, then rest at room temp before baking. Full details in our freezing guide.
